Description
Indulge in the warm flavors of autumn with this Pumpkin Coffee Cake topped with a crunchy streusel icing. This moist, spiced cake is perfect for breakfast or dessert and is sure to bring smiles at any gathering. Easy to make and utterly delicious, it combines the rich taste of pumpkin with sweet spices, creating a comforting treat that pairs beautifully with coffee or tea.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 cup powdered sugar
- 3 tbsp whole milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
- In a large bowl, cream together softened butter and granulated sugar until fluffy. Add pumpkin puree and eggs; mix until smooth. Gradually fold in dry ingredients until just combined.
- For the streusel topping, mix brown sugar and flour with melted butter until crumbly.
- Pour half the batter into the prepared pan, sprinkle half of the streusel on top, add the remaining batter, then top with the rest of the streusel mixture. Bake for 30-35 minutes or until a toothpick comes out clean.
- While cooling, whisk powdered sugar and milk to create icing; drizzle over the cake once cooled slightly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (97g)
- Calories: 220
- Sugar: 16g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg